Chicken Marsala with a Spicy Twist

Preheat the skillet by placing it over medium heat until it reaches a scorching hot state. Carefully pour in the vegetable oil, ensuring the skillet is evenly coated with a thin layer of oil. Gently place the chicken breast halves into the sizzling skillet, cooking them until they develop a golden-brown color on both sides, taking approximately 8 minutes per side.

Increase the heat under the skillet to a high level, then add the crispy strips of bacon, sautéed shallots, and chopped green onions to the skillet. Continue stirring until the bacon reaches a crispy texture, taking around 10 minutes.

Add minced garlic to the skillet and stir until it releases its fragrance. Next, add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and fragrant rosemary to the skillet. Bring the mixture to a rolling boil before reducing the heat to a low level; let it simmer for approximately 1 hour.

Gradually stir in half-and-half and Parmesan cheese into the sauce over medium heat, allowing it to melt and blend with the other ingredients. Continue cooking until the cheese is fully incorporated into the sauce, taking around 10 minutes.

Remove the skillet from heat and let it rest for a while before serving. Meanwhile, cook the pasta according to the recipe by filling a large pot with lightly salted water and bringing it to a rolling boil. Add the spaghetti to the boiling water, returning it to a boil and cooking until it reaches the desired level of doneness but still retains some firmness, taking approximately 12 minutes. Drain the pasta well.

Transfer the cooked spaghetti to a serving platter and top it with the chicken breasts, sauce, and any additional garnishes.